Antibacterial activity of carvacrol and 2-nitro-1-propanol against single and mixed populations of foodborne pathogenic bacteria in corn flour dough

Food Microbiology

Volumn 27, Issue 2, 2010, Pages 274-279

  Ortega Morente, Elena ^a   Abriouel, Hikmate ^a   López, Rosario Lucas ^a   Ben Omar, Nabil ^a   Gálvez, Antonio ^a  

^a UNIVERSITY OF JAÉN   (Spain)

Author keywords

2 Nitro 1 propanol; Carvacrol; Dough; Foodborne pathogens; TTGE

Indexed keywords

2 NITROPROPANOL; 2-NITROPROPANOL; ANTIINFECTIVE AGENT; CARVACROL; NITRO DERIVATIVE; PROPANOL; TERPENE;

ARTICLE; BACILLUS CEREUS; BACTERIAL COUNT; CULTURE MEDIUM; DRUG EFFECT; ESCHERICHIA COLI O157; FLOUR; FOOD CONTROL; FOOD HANDLING; FOOD POISONING; FOOD PRESERVATION; HUMAN; MAIZE; MICROBIOLOGY; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS;

ANTI-BACTERIAL AGENTS; BACILLUS CEREUS; COLONY COUNT, MICROBIAL; CULTURE MEDIA; ESCHERICHIA COLI O157; FLOUR; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOODBORNE DISEASES; HUMANS; MONOTERPENES; NITRO COMPOUNDS; PROPANOLS; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS; ZEA MAYS;

BACILLUS CEREUS; BACTERIA (MICROORGANISMS); ESCHERICHIA COLI; SALMONELLA ENTERICA; SALMONELLA ENTERITIDIS; STAPHYLOCOCCUS AUREUS; ZEA MAYS;

EID: 75149140390     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.11.006     Document Type: Article

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